If there’s a dish that perfectly strikes the balance between comfort and vibrancy, it has to be Creamy Pesto Chicken with Roasted Tomatoes. Picture juicy, golden-seared chicken nestled in a velvety basil pesto sauce, punctuated by sweet, oven-roasted grape tomatoes. Every bite delivers herby, garlicky goodness with just enough richness to satisfy—yet it feels fresh thanks to pops of tomato and basil. This is the kind of weeknight meal you’ll look forward to all day, and it’s an absolute delight for serving guests or treating yourself to an easy, flavor-packed dinner.

Creamy Pesto Chicken with Roasted Tomatoes Recipe - Recipe Image

Ingredients You’ll Need

This Creamy Pesto Chicken with Roasted Tomatoes relies on a handful of straightforward ingredients that truly shine together. Each item plays a key role—whether it’s building sweet and savory flavors, lending creaminess, or adding a little heat and color. Let’s take a closer look at what you’ll need:

Chicken breasts: Choose boneless, skinless chicken breasts for quick, even cooking and to let the creamy pesto sauce shine.
Garlic powder: Adds a layer of savory seasoning directly onto the chicken for deeply flavorful bites.
Paprika: This brings a gentle smokiness as well as appealing color to the chicken.
Grape tomatoes: Roasting them intensifies their sweetness and gives your sauce lovely bursts of juicy flavor.
Onion: The half onion, sautéed, delivers subtle sweetness and complexity to the sauce.
Olive oil: Essential for roasting and pan-searing, it lends richness and helps create that lovely golden exterior on the chicken.
Garlic (fresh): Three cloves provide the backbone of flavor and that irresistible aroma everyone loves.
Salt + black pepper: Just the right touch brings all the flavors into balance.
Basil pesto: The star of the sauce—opt for your favorite store-bought or easily whip up homemade for extra freshness.
Heavy whipping cream: Creates the luscious, decadent body of the sauce.
Grated parmesan cheese: This adds salty, nutty depth and helps the sauce bind to every bite of chicken.
Red chili pepper flakes (optional): For those who like a little heat, this is the secret ingredient that wakes up the whole dish.

How to Make Creamy Pesto Chicken with Roasted Tomatoes

Step 1: Roast the Tomatoes

Start by preheating your oven to 400°F (200°C). Toss your grape tomatoes in olive oil, salt, and pepper right on a baking sheet. Slide them into the oven for about 20 minutes, just enough to blister their skins and concentrate those sweet, tangy flavors. These oven-roasted tomatoes are about to take your Creamy Pesto Chicken with Roasted Tomatoes to the next level!

Step 2: Season and Prep the Chicken

While the tomatoes roast, pat the chicken breasts dry and sprinkle both sides with garlic powder, paprika, a little salt, and black pepper. If your chicken breasts are especially thick, don’t hesitate to slice them horizontally to make cutlets. This helps them cook evenly and quickly, soaking up more sauce later on.

Step 3: Pan-Sear the Chicken

Heat olive oil in a large skillet over medium-high. When it’s shimmering, add the chicken breasts. Let them cook undisturbed for about 5–6 minutes per side until golden—the less you move them, the better that gorgeous crust! Transfer the seared chicken to a plate and tent it lightly with foil to keep it warm and juicy.

Step 4: Build the Creamy Pesto Sauce

Turn your heat down a bit and, in the same skillet, add the chopped onion. Sauté until soft and translucent, then stir in the minced garlic for about a minute until fragrant. Now, stir in the basil pesto, letting it warm and sizzle. Pour in the heavy cream and parmesan, mixing everything until you have a luscious, creamy pesto sauce that coats the back of a spoon beautifully. Don’t forget a sprinkle of chili flakes if you love a little heat!

Step 5: Bring It All Together

Return the chicken to the skillet, nestling it right into the sauce. Pour over those juicy, roasted tomatoes and their pan juices, then gently simmer everything together for just a couple of minutes. This allows the chicken to soak up all that herby, creamy goodness for a truly memorable Creamy Pesto Chicken with Roasted Tomatoes.

How to Serve Creamy Pesto Chicken with Roasted Tomatoes

Garnishes

A few thoughtful garnishes make Creamy Pesto Chicken with Roasted Tomatoes totally dinner-party worthy. Sprinkle extra parmesan and a handful of fresh basil leaves on top for a pop of color and herby aroma. If you like a little crunch, scatter over some toasted pine nuts right before serving—they complement the pesto flavors beautifully.

Side Dishes

This dish is perfectly suited for soaking up every bit of that rich sauce. Serve alongside a bed of creamy mashed potatoes, fluffy rice, or buttery pasta like linguine. For something lighter, a crisp green salad or simple sautéed asparagus is a fresh, bright counterpoint.

Creative Ways to Present

Get creative and turn Creamy Pesto Chicken with Roasted Tomatoes into a crowd-pleasing centerpiece! Try slicing the chicken and fanning it out over the sauce with tomatoes artfully arranged. For a rustic touch, serve everything in a cast iron skillet straight to the table. Or, for meal prep, portion it into bowls with grains, greens, and extra roasted tomatoes for a vibrant, satisfying lunch.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Pesto Chicken with Roasted Tomatoes keeps well in an airtight container in the refrigerator for up to three days. This makes it perfect for meal prepping or enjoying an easy, delicious lunch the next day.

Freezing

If you want to extend the life of your leftovers, you can freeze portions of the chicken and sauce. Cool everything completely, then transfer to freezer-safe containers. The pesto sauce may separate a bit upon thawing, but it will come back together nicely when reheated with a splash of cream.

Reheating

Warm up Creamy Pesto Chicken with Roasted Tomatoes gently in a skillet over low heat, adding a splash of cream or chicken broth if needed to loosen the sauce. Avoid microwaving on high heat, which can make the chicken rubbery—gentle reheating keeps everything tender.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work great and offer even more juicy flavor. Just adjust the cooking time as needed, since thighs may take a couple more minutes to cook through.

What kind of pesto works best for this recipe?

Classic basil pesto is a star here, but you can try homemade or high-quality store-bought options. Feel free to experiment with arugula or spinach pesto for a twist!

Is there a lighter alternative to heavy cream?

You can use half-and-half or even coconut cream for a lighter, dairy-free version. Just note that the sauce will be a bit less rich but still delicious alongside the roasted tomatoes and herby pesto.

How do I know when the chicken is cooked through?

A meat thermometer is your best friend—look for an internal temperature of 165°F (74°C) in the thickest part of the breast. The chicken should be opaque and the juices run clear.

Can I make Creamy Pesto Chicken with Roasted Tomatoes ahead of time?

Definitely! Prepare the chicken and sauce a day in advance, store in the fridge, and gently reheat when ready to serve. Add the roasted tomatoes just before serving to retain their bright flavor and color.

Final Thoughts

When you’re craving a meal that’s both comforting and vibrant, Creamy Pesto Chicken with Roasted Tomatoes really delivers. I hope you give it a try and savor every bite of that herby, garlicky, creamy goodness. Don’t be surprised if it becomes a regular favorite in your kitchen—it’s just that irresistible!